Figs & Thyme Upside Down Cake

Figs (Ficus carica), known as Anjeer in Hindi, are sweet in taste and have a cooling effect on the body. The tree is native to the Mediterranean and Western Asia, and the fruit is in fact not a fruit at all! It is an ‘inflorescence’, or an inverted flower. There are over 15 known varieties of figs in the Levantine alone! Palestinian Augusts are a celebration. People feast on figs for breakfast and dinner instead of bread, hence the saying ‘during fig season, there is no kneading’.

Figs have a laxative effect and are therefore used to treat constipation, indigestion, and piles. They are heavy and nourishing, which makes them good for gaining weight back and building strength after an illness or surgery. Figs are rich in fiber, copper, manganese, magnesium, potassium, calcium, vitamin K, and antioxidants. The leaves of the fig tree are also rich in antioxidants and can be dried and made into teas and extracts. Avoid getting the milky sap in your eyes, and enjoy them very rarely if you have diabetes or excess weight.

Serves 10-12 pieces

Ingredients:
2 cups fresh figs, cut into halves or quarters (see Notes)
1/4 cup ghee or butter, softened
3 tbsp sweetener (see Notes)
Zest and juice of 1 lemon or an orange
2 large eggs at room temperature
1.5 cups almond meal
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt

For the syrup
Zest and juice of 1 lemon or orange
5 sprigs of thyme (see Notes)
1/4 cup sweetener (see Notes)

Preparation Method:

– Preheat the oven to 165 degrees Celcius
– Prepare a round cake mold with parchment paper and sit it aside.
– Arrange the figs side by side to cover the bottom of the cake mold.
– In a bowl, add the almond flour, eggs, sweetener, salt, lemon or orange zest, vanilla extract, lemon or orange juice, baking powder, and softened ghee or butter. Whisk the ingredients together until well combined.
– Pour the batter on top of the figs, gently spread it evenly to form an even layer.
– Place the cake pan on a flat baking tray covered with parchment paper. Bake for 45-50 minutes until golden brown.
– Meanwhile, prepare the lemon and thyme syrup. Into a small saucepan, add the lemon juice and zest, thyme and sweetener. Cook until the sweetener dissolves, for about 5 minutes.
– When the cake is ready, take it out of the oven and gently poke few holes using a skewer or a sharp edged knife. Pour the syrup on top, and a allow the cake to cool to room temperature before you flip it.
– Release the cake from the mold, and flip it over a large serving plate.
– Enjoy at room temperature.

Notes
– You can use any seasonal fruit instead of figs. Plums, peaches, pears, apples, apricots, cherries, or any somewhat firm fruit you like.
– Feel free to add more thyme if you like a more dominant flavor, reduce the quantity or omit it completely if you prefer.
– You can replace the lemons with oranges.
– Don’t use honey as your sweetener of choice! It should never be heated. Use pure maple syrup, jaggery, coconut sugar, erythritol, or any other sweetener that you like.

Notes:
– Kapha individuals should eat them in moderation